Tagine

Ingredients

• Fresh cilantro (1/4 cup, chopped)
• Chicken broth (1 cup)
• Preserved lemon (1, sliced)
• Green olives (1/2 cup, pitted)
• Potatoes (2, peeled and cubed)
• Carrots (2, peeled and sliced)
• Salt and pepper (to taste)
• Ground cinnamon (1/2 teaspoon)
• Ground turmeric (1/2 teaspoon)
• Ground coriander (1 teaspoon)
• Ground cumin (1 teaspoon)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Onion (1, finely chopped)
• Olive oil (2 tablespoons)
• Chicken thighs (4, bone-in and skin-on)

Instructions

1. Heat the olive oil in a tagine or a large pot over medium heat.
2. Add the chicken thighs, skin-side down, and cook until browned, about 5 minutes per side. Remove the chicken from the tagine and set aside.
3. In the same tagine, add the chopped onion, minced garlic, and grated ginger. Cook until the onion is softened, about 5 minutes.
4. Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, salt, and pepper. Stir well to coat the onions and spices.
5. Return the chicken thighs to the tagine, along with the sliced carrots, cubed potatoes, green olives, preserved lemon slices, and chicken broth.
6. Cover the tagine and simmer over low heat for 45 minutes to 1 hour, or until the chicken is cooked through and the vegetables are tender.
7. Garnish with fresh chopped cilantro before serving.
8. Serve the Moroccan chicken tagine hot with couscous or crusty bread.